Recipe - Roasted Vegetable Nests

1 small White bloomer
500 g Mozzarella
2 Aubergines; cut or sliced up and
; chargrilled
2 Courgettes; cut or sliced up and
; chargrilled
2 Red onions; cut or sliced up and
; chargrilled
3 Red peppers; roasted and
skinned
2 Green peppers; roasted and
skinned
2 Yellow peppers; roasted and
skinned
Pepperola
Tapenade
Fresh basil
1 cn Cannelloni beans
1 Green chilli
Rocket leaves
Olive oil
Red wine vinegar

Hollow the bloomer out and layer with all the vegetables, mozzarella,
pepperola and tapenade, seasoning and adding a bit of virgin olive oil to
each layer. Cover with cling film and refrigerate for about a day, slice
through and serve with a bean salad.

Bean salad dice all the remaining vegetables and mix with minced green
chilli and a tin of drained cannelloni beans.

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